Introduction
Italian Espresso Cake combines two irresistible delights: the bold richness of espresso coffee and the delicate fluffiness of a perfectly baked cake. This classic Italian dessert is light, airy, and infused with deep coffee flavor. Whether you’re enjoying it for breakfast with a cup of cappuccino, as an afternoon snack, or as an elegant dessert after dinner, this espresso cake is guaranteed to impress.
What is Espresso Cake?
Espresso cake is a traditional Italian dessert that celebrates the rich flavor of espresso coffee. Unlike typical coffee cakes, which often focus on sweet crumb toppings, espresso cake is infused directly with freshly brewed coffee. Its texture is light and fluffy, yet moist and decadent. Some variations include chocolate chips, mascarpone cream, or a dusting of cocoa powder, making it versatile and adaptable to different tastes.
Why You’ll Love This Espresso Cake
- Simple Ingredients: Made with only 8 pantry staples.
- Bold Coffee Flavor: Perfect for coffee lovers.
- Versatile Dessert: Serve it plain, with mascarpone cream, or as a tiramisu cake.
- Easy to Make: Comes together in just 10 minutes of prep time.
- Perfect Anytime: Enjoy it as breakfast, a midday snack, or a holiday dessert.
Key Ingredients for Espresso Cake
- Espresso Coffee: Freshly brewed espresso delivers robust coffee flavor.
- Dark Chocolate Chips: Add richness and depth to the cake.
- Eggs: Room-temperature eggs ensure a fluffy texture.
- Flour: All-purpose or Italian 00 flour works best.
- Olive Oil: Keeps the cake moist and light.
- Sugar: Fine caster sugar or granulated sugar.
- Vanilla Extract: Adds a subtle aromatic sweetness.
- Baking Powder: Helps the cake rise evenly.
Ingredient Substitutions and Variations
- Mascarpone Topping: Add a layer of mascarpone coffee cream for a tiramisu twist.
- Nutty Flavor: Add chopped toasted almonds or hazelnuts to the batter.
- Coffee Glaze: Drizzle with a glaze made from espresso and powdered sugar.
- Pastry Cream Filling: Slice the cake in half and add a layer of Italian pastry cream for extra indulgence.
Step-by-Step Guide to Making Espresso Cake
Step 1: Whisk the eggs, sugar, and vanilla extract until pale and frothy.
Step 2: Slowly add olive oil and espresso coffee, whisking continuously.
Step 3: Sift in the flour and baking powder, then gently fold until combined.
Step 4: Stir in chocolate chips without overmixing.
Step 5: Pour the batter into a greased and lined cake pan. Bake at 180°C (360°F) for 40 minutes.
Let the cake cool before removing it from the pan. Dust with powdered sugar or top with mascarpone cream before serving.
How to Store Espresso Cake
- Room Temperature: Store in an airtight container for up to 1 day.
- Refrigerator: Keeps fresh for 3-4 days.
- Freezer: Slice and freeze for up to 1 month.
Tips for the Perfect Espresso Cake
- Always use room-temperature eggs and coffee.
- Measure flour accurately using a scale.
- Don’t overmix the batter to keep the cake light and airy.
- Use freshly brewed espresso for the best flavor.
Achieving the Perfect Texture
- For a fluffy texture, make sure to whisk the eggs and sugar thoroughly.
- Avoid overbaking, as this can dry out the cake.
- Let the cake cool completely before slicing for clean cuts.
How to Serve Espresso Cake
- Classic: A dusting of powdered sugar.
- Tiramisu Style: Top with mascarpone cream and cocoa powder.
- With Coffee: Serve with cappuccino or espresso for an authentic Italian experience.
Creative Topping Ideas
- Mascarpone Coffee Cream: Smooth, creamy, and indulgent.
- Dark Chocolate Drizzle: Adds an extra layer of richness.
- Fresh Berries: Brightens up the flavor profile.
Italian espresso cake tips
- You can substitute the shots of espresso with instant coffee, simply dissolve 3-4 tablespoons of instant coffee granules in ½ cup of hot water.
- Always add the espresso coffee at room temperature and not hot.
- Use eggs at room temperature.
- You can use chopped dark chocolate instead of chocolate chips.
- For a stronger chocolate note, add 1 tablespoon of cocoa powder to the cake batter.
- For best results, measure the flour accurately (I recommend using a scale). Do not pack it in.
- Always add flour and baking powder through a sieve, this will make your cake airy and fluffy.
Storage tips
- Serve: You can leave your espresso chocolate cake at room temperature for up to 1 hour. If you want to keep it out longer, store it in an airtight container in a cool, dry spot in your kitchen.
- Fridge: The cake will stay fresh in the fridge for 3-4 days.
- Freezer: Cut the cake into slices, place them on a tray, and freeze for 30 minutes. Then, transfer the slices into ziplock bags and freeze for up to 1 month.
This espresso cake is super simple and so good! Light, fluffy, and packed with coffee flavor. Perfect for breakfast, afternoon tea or dessert.
Ingredients
- 4 eggs, room temperature
- 180 g sugar, approx ¾ cup
- 1 teaspoon vanilla extract
- 155 ml light olive oil, or sunflower oil, approx ⅔ cup
- 100 ml espresso coffee, at room temperature, approx ⅖ cup
- 300 g all-purpose flour
- 1 tablespoon baking powder,
- ⅛ teaspoon sea salt
- 80 g dark chocolate chips, approx ½ cup
Mascarpone coffee cream: (optional)
- 250 g mascarpone cheese
- 3 tablespoons powdered sugar
- 30 ml espresso coffee, approx ⅛ cup
Instructions
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch cake pan and set it aside.
- In a large bowl, using an electric mixer, beat the eggs, sugar, and vanilla on high speed until the mixture is pale, light, and frothy.
- Gradually drizzle in the oil in a steady stream, allowing it to fully combine, then whisk in the espresso coffee.
- Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter, followed by dark chocolate chips and a pinch of sea salt. Use a whisk to mix until just combined (do not overmix).
- Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
- Remove the cake from the oven, allow to cool, then gently remove the cake from the pan.
- Once ready, dust the Italian almond cake with powdered sugar or top it with the mascarpone coffee cream, and serve at room temperature.